• Rinse chicken under cold running water. Pat dry with a paper towel. Score thighs and legs. Set aside.

Marinate Chicken:

• Combine together lemon juice, ground turmeric and red chilli powder in a small bowl. Season with salt.
• Rub the marinade onto the chicken. Cover and refrigerate overnight.

Stuffing:

• Heat oil in a frying pan over medium-high heat. Add raisins, and fry until plump. Set aside.
• Add curry leaves to the same oil, and sauté for few seconds. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until browned. Add green chili and sauté for 1 minute. Stir in minced ginger and garlic. Saute for a minute or until aromatic. Stir in ground turmeric, ground coriander and red chili powder. Saute, stirring, for 2 minutes. Stir in raisins. Season with salt. Add egg, and stir until it’s coated with the masala. Remove from heat. Set aside.
• To stuff chicken, place the egg inside the cavity first followed by the stuffing mixture. Use a kitchen string to tie the legs together. Tie the arms together. Set aside.
• When you’re ready to bake the chicken, preheat oven to 180C.

Fry Chicken:

• Heat oil in a large wok or frying pan. Place chicken in the pan. When one side is browned, flip over to brown the other side. (This will take approximately 5 mins on each side). Set aside.

Gravy:

• To the same oil, add onions and curry leaves. Saute, stirring occasionally, for 2-3 minutes or until browned. Add green chili and sauté for 1 minute. Add ground turmeric, ground fennel, ground coriander and garam masala, and sauté for 1 minute. Season with salt. Stir in tomatoes and coriander leaves.. Saute for 2 minutes or until it starts to break down. Add a little water to make a thick gravy.

Bake Chicken:

• Line a baking tray with baking / parchment paper. Spread half of the gravy in tray. Place chicken in the tray breast side down. Bake for 2 hours. After an hour, pour the rest of the gravy on chicken and bake again.
• Serve with your favorite paratha, naan or rice.